Sweet chilli paste
Posted: Sat Sep 24, 2016 9:46 am
Sweet Chilli paste
Cook time: 20 mins
This paste should keep for several months in a fridge at 5 degrees
Ingredients
250 g red chilli, chopped
3 clove(s) garlic, finely sliced
100 g light brown sugar, or a mixture of demerara and caster
100 ml water
2 tsp white wine vinegar
Directionsi
Hob method:
1. Chop the chillis and add the garlic ,sugar, water and vinegar into a small stainless steel pan
2. Bringto the boil and simmer over a moderate heat until soft, about 5 minutes.
3. Put in a blender and season with salt to taste, about 1/2 teaspoon reduce all the ingredients into a paste.
4. Return to the pan for a further 10 minutes, stirring constantly to prevent from sticking to the pan. Pour into a sterilised jar, allow to cool and keep in the fridge.
Microwave method:
5. Chop the chillis and add the garlic ,sugar, water and vinegar into a micro-waveable bowl.
6. Bring to the boil on medium power for two minutes and then simmer from 4 minutes or until soft.
7. Put in a blender and season with salt to taste, about 1/2 teaspoon and blitz all the ingredients into a paste.
8. Return to the bowl for a further 5 mins on simmer.
9. Transfer to a jar, and allow to cool before transferring to keep in the fridge.
Don't top the paste with olive oil. This risks causing botulism to occur.
One teaspoon of this mixtures added to any sauce is generally enough to add suffixient heat unless you like a very hot sauce.
Small plastic containers of this paste can also be stockpiled in the freezer.
Cook time: 20 mins
This paste should keep for several months in a fridge at 5 degrees
Ingredients
250 g red chilli, chopped
3 clove(s) garlic, finely sliced
100 g light brown sugar, or a mixture of demerara and caster
100 ml water
2 tsp white wine vinegar
Directionsi
Hob method:
1. Chop the chillis and add the garlic ,sugar, water and vinegar into a small stainless steel pan
2. Bringto the boil and simmer over a moderate heat until soft, about 5 minutes.
3. Put in a blender and season with salt to taste, about 1/2 teaspoon reduce all the ingredients into a paste.
4. Return to the pan for a further 10 minutes, stirring constantly to prevent from sticking to the pan. Pour into a sterilised jar, allow to cool and keep in the fridge.
Microwave method:
5. Chop the chillis and add the garlic ,sugar, water and vinegar into a micro-waveable bowl.
6. Bring to the boil on medium power for two minutes and then simmer from 4 minutes or until soft.
7. Put in a blender and season with salt to taste, about 1/2 teaspoon and blitz all the ingredients into a paste.
8. Return to the bowl for a further 5 mins on simmer.
9. Transfer to a jar, and allow to cool before transferring to keep in the fridge.
Don't top the paste with olive oil. This risks causing botulism to occur.
One teaspoon of this mixtures added to any sauce is generally enough to add suffixient heat unless you like a very hot sauce.
Small plastic containers of this paste can also be stockpiled in the freezer.